Recipes

 
Quinoa Pizza Bites
Makes ~40 bites
  • 2 cups cooked quinoa
  • 2 large eggs
  • 1 cup chopped onion
  • 1 cup shredded mozzarella cheese
  • 2 tsp minced garlic
  • 1/2 cup fresh basil, chopped
  • 1 cup chopped pepperoni slices (~1/2 of a 7 oz bag) 
  • 1/2 tsp seasoning salt
  • 1 tsp paprika
  • 1 tsp dried crushed oregano
  • pizza sauce for dipping
1.  Preheat oven to 350 degrees.
2.  Mix together all ingredients, except pizza sauce, in a medium mixing bowl.
3.  Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each), and press down gently to compact. 
4.  Bake for 15-20 minutes.
 
 
Vegan Quinoa Pizza Bites
Makes
2 cups cooked quinoa
2 Tbs Chia seed mixed with 6 Tbs water (mix chia with water set aside for 1 min before adding in recipe)
1 cup chopped onion
1 cup vegan mozzarella cheese. ” I like Teese”
2 tsp minced garlic
1/2 cup fresh basil, chopped
1/2 cup veggie sausage “I like”
1/2 cup chopped pepper. (red, green)
1/2 tsp seasoning salt
1 tsp paprika
1 tsp dried crushed oregano
Preheat oven 350
Make chia seed mixture, Mix together all ingredients, oil cupcake pan, scoop in pan, lightly pat mixture into pan!
Cook 15-20 mins
pizza/pasta sauce for dipping
For the vegan cheese I used Tesse mozzarella, I like it because it’s non-gmo, which a lot of vegan cheese products aren’t. For the sausage crumbles I uses Helen’s Kitchen, and these are also gluten-free, which most soy meat products have wheat in them, and these are organic! There is also mushrooms in them, so it saves me a step! I found both of these products at Whole Foods. But they are available on line! You can also substitute veggie pepperoni for the sausage if you like!!
 
  Curried Lentils and Split Peas

1/2 cup of yellow and green split peas, red lentils, green lentils, french lentils and barley berries.
curry, pepper and sea salt to taste
garlic and onion powder (or you could use fresh)
6 cups of water

Cook in crock pot for 4 hours (or tender) on low
 
Madagascar Pink Rice Pilaf with Cranberries

2 Cups of Pink Rice 1 T. orange zest
4 T. grapeseed or olive oil 3 cups water
8 T. minced onion ¼ t. salt
½ cup dried cranberries ¼ cup chopped walnuts (optional)

In a 1 quart pan heat the oil over medium flame, add onions and saute' until
translucent, about 5 minutes, making sure not to color. Add the cranberries
and orange zest to the onions for the last minute. Stir rice and coat with oil
until rice is hot. Stir in water, add salt and bring to a boil. Cover, lower heat
and simmer over low heat for 20 minutes. Let rest for a few minutes before
fluffing; add the chopped walnuts on top and serve.

If made in a rice cooker, saute' onions in the oil directly in the rice cooker.
When onions are translucent stir in the cranberries, zest and cook for a
minute. Stir in the rice and coat with oil. Pour in the water, cover and let the
cooker do the rest.

*The dried cranberries used in this recipe were dried with sugar added. If
the dried cranberries you use are very tart and do not have any sugar already
in them, you may want to add 2 tablespoons of maple syrup when cooking
the rice.

 Baked Oatmeal

 2 cups organic quick oats     1/2 tsp. real salt    1 tsp (heaping) aluminum free baking powder     1/3 cup butter             1/3 cup   butter (melted)  1/3 cup raw honey  1 tsp vanilla extract   1 egg    3/4 cup milk 

 In a small saucepan, melt the butter, remove from heat , and add the honey and vanilla. Stir well. Combine rest of ingredients in a mixing bowl and add the butter mixture. Mix well. Pour into a greased 9x13 baking pan. Bake at 350 for 25-30 minutes or until edges are golden brown. Immediatly spoon into serving bowls and sprinkle with sucanat or honey and serve with milk or fresh fruit if desired. 

 

 Freekeh Hot Breakfast Cereal 

1 1/2 cup Raisins      2 Tbsp. Butter     2 cups Freekeh     4 cups water    1/4 cup real maple syrup to taste

Put raisins and butter in medium size pot and cook until raisins are plump. Watch carefully as they burn easily. Add Freekeh and water and boil for 20-25 minutes. Add Maple syrup and enjoy!

 

 Homemade Wheat Thins

Ingredients (60 crackers)
1 1/4 cups (5 oz) 100% whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for sprinkling on
1/4 teaspoon paprika
4 tablespoons Earth Balance (I used soy-free) or butter
1/4 cup + 2 tbsp water (or a tiny bit more if dough is too dry)
1/4 teaspoon vanilla
Instructions
1. Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat.
2. In a large bowl, whisk together the dry ingredients (flour, sugar, paprika, salt).
3. With a pastry blender (or two forks), cut in the Earth Balance or butter into the flour mixture until crumbly. See image below. Now mix together the water and vanilla and then pour into the flour and Earth balance mixture. Stir this mixture until it comes together. I got in there with my hands and really squeezed the dough to help it come together. If it appears dry add a touch of water, but you don't want it sticky.
4. Split the dough in half. On a floured surface or on a non-stick mat, roll out one half of the dough very thin (1/16th inch). Using a pizza cutter, cut into whatever shape you desire. Using a splatula, place the crackers on the prepared baking sheet. Repeat as necessary. Sprinkle with more salt and sesame seeds if desired.
5. Bake for 8-10 minutes, watching closely. Half way through baking rotate the pan to ensure even baking. My crackers took 10 minutes, but if you do not use a baking mat it will likely take less time for you. Be careful because they burn quickly. Cool completely. Makes about 64 crackers for this full recipe. Store in an air-tight container.
Note: This recipe made enough crackers for two baking sheets. I baked them separately, but I am sure you could bake them at the same time as long as you rotate the pans half way through.



Homemade Whole Wheat Graham Crackers

2 1/2 cups whole wheat flour        1/2 tsp. baking soda        1/2 tsp. ground cinnamon
1 cup unsalted butter, room temp.    1/4 cup dark brown sugar     1/4 cup natural cane sugar
1/4 cup honey

In a bowl stir the flour, baking soda and cinnamon together and set aside.  In the bowl of your stand mixer (or in a bowl with an electric mixer) beat the remaining ingredients together until combined. Add in the half of the flour mixture until combined. Shape the dough into a rectangle on a large piece of plastic wrap and then wrap it up in the plastic wrap. Place the wrapped dough into the fridge for at least 30 minutes  until chilled and hard. Preheat the oven to 350 degrees and roll out the dough on a lightly floured surface until it is 1/8 of a inch thick. Cut the dough out into 3x3" squares with a pastry cutter or a knife  and then place the squares  on a baking sheet that has been covered with parchment paper leaving one inch between them. Score the squares down the middle and poke some holes in the top with a fork. Freeze the baking sheet filled with the unbaked crackers for at least 10 minutes to allow them to cool. Then bake for 7 minutes, rotate the pan in the oven and bake for another 6-7 minutes until light brown around the edges. Allow to cool completely before removing from the baking sheets and store in an airtight container for up to one week.




Barley Salad

1 1/2 cup barley, cooked      1/3 cup sweet green pepper     1/3 cup sweet red pepper
1 cup corn, cooked         1/4 cup basil white wine vinegar       3 Tbsp. extra virgin olive oil
2 Tbsp. fresh basil         2 Tbsp. fresh parsley         1/4 Tbsp. sweet paprika      salt and pepper to taste

Combine barley and veggies. In small bowl wisk together olive oil, vinegar, basil, parsley, paprika, salt and pepper. Cover and toss. Let sit a couple hours and refridgerate until serving
 Whole Wheat Bread
6 cups warm water     2/3 cups olive oil     2 Tbsp. salt      1/3 cup sugar, honey or molasses
2 Tbsp liquid lechithin     2 Tbsp.  instant yeast      16-18 cups freshly ground whole wheat flour 
Mix first five ingredients, then add 6-8 cups of flour, and mix hard with wire whip for three minutes. Add 2 more cups of flour with yeast, and mix. Keep adding flour and mixing until dough is slightly firm but still soft. Let rise for 45-60 minutes, then bake for 25-30 minutes in 325 degree oven. 
Flaxseed Crackers

  • 2 cups flaxseeds 
  • 4 cups of water
  • Thumb-size hunk of ginger
  • 2 cloves garlic
  • 1/2 t celtic sea salt
Add all ingredients into the blender with water enough to blend without stress (approximately 4 cups). Blend thoroughly (15-20 seconds). Pour into bowl. Spread evenly onto a greased metal cookie sheet and put it in the oven on 125-150 degrees overnight or use a dehydrator.To do this you pour the mixture onto dehydration sheets and Dry for approximately 8-12 hours.

Freekeh Waldorf Salad
2 cups Freekeh 
1 cup chopped walnuts 
2 medium apples, cored and chopped  
1 cup seedless raisins  
1 cup finely chopped parsley 
1/4 cup apple cider vinegar 
1/2 cup apple juice 
1/2 teaspoon ground nutmeg  
1/2 teaspoon ground cinnamon 
                                                                   3 tablespoons extra virgin olive oil 
                                                                   2 tablespoons lemon juice 
                                                                   1/2 teaspoon of both salt & pepper 
Cook and drain Freekeh. When cool add the above ingredients. 

FREEKEH ‘Tabouli’ SALAD
1 cup cracked freekeh
2 1/2 CUPS WATER
3 cloves smashed garlic
Bring freekeh, garlic and water to a boil. 
Lower heat & cover. Cook for 20-25 minutes. 
Turn off heat and rest for 10 minutes.  
SALAD BASE - mix together thoroughly:
cooked cracked freekeh
2 cups chopped tomatoes
2 cups chopped flat parsley
                                                                   1 1/2 cups chopped red onion
                                                                   1 large shallot chopped
                                                                   1 large clove garlic chopped
DRESSING:
1tsp fish sauce
1tsp light sodium soy or tamari sauce
1/8  tsp turmeric
¼ cup red wine vinegar
5 tbsp of fresh squeezed lemon juice
Dash of cayenne pepper


Forbidden Black Rice Salad


Recipe by Mitch Madoff, Whole Foods Market, NYC Commissary/Deli. This is Whole Foods Market, New York City best selling salad!


Bring rice, water and pinch of salt to a quick bowl, cover and lower heat to a simmer for 30 minutes. Let rice sit while you whisk together sesame oil and tamari. While rice is still warm toss in the sesame oil and tamari mixture. Let cool, then add sweet potatoes, red peppers, yellow peppers, scallions, and salt, pepper to taste.

Bavaroise of Mango with Forbidden Rice

By Stephen Durfee, The French Laundry

     1 1/2 cups cream

    2 ripe Hayden mangoes, about 12 ounces each

    1/2 cup water

    1/2 cup superfine sugar

    3 tablespoons lemon juice

    pinch of salt

    1 teaspoon powder gelatin

    1/4 cup water


    For the Forbidden Rice:

    1 1/2 cups water

    1 teaspoon salt

    1 tablespoon sugar

    1/2 pandan leaf, optional (available at Asian markets)


    For Garnish:

    Diced mango

    Diced pineapple

    Lime segments
Lightly whip cream and chill it in refrigerator. Peel the 2 mangoes, remove the pits and puree the flesh in a blender. Add water, sugar, lemon juice and salt. Blend thoroughly and strain through a chinois or strainer.
In a 5-quart metal bowl, dissolve the gelatin powder in 1/4 cup water. Place bowl over warm water and soften until melted. Temper the mango mixture into gelatin, adding a little bit at a time and incorporating thoroughly. Fold the mixture into the whipped cream. Pipe or spoon mixture into dessert dishes, and chill 3 to 4 hours.
Combine rice, 1 1/2 cups water, salt, sugar and pandan leaf in a small saucepan and bring to a simmer. Cover, reduce heat and cook until all water has been absorbed, 30 to 40 minutes. Cool to room temperature.
To serve, place a scoop of the black rice on top of each mango Bavarian cream.

Teff Carob Cookies3/4 cup rice flour
1/4 cup barley flour
1-1/2 tbsp. Carob powder
1/4 cup uncooked teff
1/4 cup molasses or maple syrup (or try brown rice syrup or agave syrup)
1/2 cup water or organic milk
1/4 tsp. Almond extract
Mix dry ingredients. Mix liquids. Combine mixtures. Drop small spoonfuls onto oiled baking sheet. Bake at 350º for 8-10 minutes.
For variations try adding nuts, seeds, and / or raisins to the dough.

Bulgar and Flax Pilaf 
2  tbsp.  butter or margarine  25 mL
1  cup  bulgar wheat  250 mL
¼  cup  flaxseed  50 mL
1/3  cup  minced onion  75 mL
1  small tomato, diced  1
2  cups  chicken broth  500 mL
½  tsp.  salt  2 mL
¼  tsp.  crushed rosemary OR 1 tsp. (5 mL) fresh, chopped*  1 mL
• In medium saucepan, over medium heat, melt butter or margarine. 
• Add bulgar, flaxseed and onion.  Stir until bulgar is golden brown and flax is turning dark, about 3 
minutes. 
• Stir in tomato, chicken broth, salt and rosemary. 
• Cover, heat to boiling, reduce heat, simmer 15 minutes. 
• Turn off heat, remove lid, lift pilaf with fork. 
• Let rest 10 minutes before serving. 
Yield:  4 cups (1 L) 5 servings 
Serving Size:  ¾ cup (175 mL) 
* Any herb may be substituted


Adzuki and Lentil Detox Soup

Submitted by Jennifer Anne McNeely
 The celery helps reducing water retention and the adzuki bean and lentil are a great source of protein.
Ingredients:
  • 1 onion
  • 1 carrot
  • 2 stalks of celery
  • 50g adzuki bean (soaked overnight)
  • 50g split peas (soaked overnight)
  • 50g lentils
  • A pinch of black pepper
  • Juice of 1 lemon
  • Some cherry tomatoes
  • 4 cups water
Preparation:
  1. Place the onion, carrot and celery in a pan with 4 cups of boiling water to simmer slightly.
  2. Add lentils, beans and water. Simmer on a low heat till beans are cooked thoroughly.
  3. Add the lemon juice, the cherry tomatoes and some black pepper.
Versatility Note:
  1. Depending on my mood, I would either add a vegetable stock cube or cook without it.

Adzuki Bean Tropical Ice Smoothie

Ingredients:
  • 100g Adzuki bean, soak for 1 hour
  • 4 tablespoons of brown sugar
  • 800ml water
  • 1 cup of milk powder
  • 2 tablespoon of dried apricot (chopped)
  • 1 tablespoon of sago
  • 1 cup of natural yogurt
Preparation:
  1. Rinse and strain the beans, pour them into a pot together with the water and bring it to a boil, then carry on with low heat until the beans are soft and the husks are separated.
  2. Add in the dried apricot and sago, boil on low heat for another 30 minutes.
  3. Add the brown sugar and boil it till all sugar is disolved.
  4. Pour in the milk powder and simmer it over low heat for about 5 to 10 minutes.
  5. Live it to room temperature, then blend it with yogurt to a fine texture.
  6. Served chill.
Versatility Note:
  1. Dried apricot is used instead of orange peel, for a more fruity taste and texture.
  2. Feel free to add some vanilla essence or cinnamon powder to spice up the aroma.

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